This shop has been compensated by Collective Bias, Inc. and International Delight. All opinions are mine alone. #LatteMadeEasy #CollectiveBias
Caramel apple cheesecake bars combine the best parts of cheesecake and apple crisp. Enjoy a square with your latte whenever you need a sweet treat.
Earlier this year, I was practically giddy about the start of summer. But I must confess, I also love the fall. I love the colors in the trees, the crisp air, and cozying up in a warm sweater with a mug of coffee and a sweet treat.
I’m one of those coffee people who will drink it any time of day. I love a hot latte in the afternoon, especially on a chilly autumn day. Paired with a fall treat, like these caramel apple cheesecake bars, and I’m a happy girl.
I don’t have a fancy coffee brewer that makes lattes at home, but now that the International Delight® One Touch Latte’™ is available, I don’t need to! I can have a vanilla, caramel or mocha latte at home with my regular coffee maker in just 3 easy steps. All three of these flavors are available at your local Walmart with the regular International Delight® coffee creamers.
It’s so easy to turn any cup of coffee into a latte: Fill cup two-thirds full with coffee to leave room for froth. Shake the One Touch Latte’™ can. Press hard and hold the can above coffee to cream to desired sweetness and enjoy! Visit your local Walmart on November 11th and 12th for an in-store demo of how to use the One Touch Latte’™!
These caramel apple bars pair deliciously with the One Touch Latte’™ vanilla flavor. Enjoy any afternoon, or delight your holiday guests with these decadent squares and a latte made with One Touch Latte’™ after your big meal. Each can will yield about 7 lattes. The One Touch Latte’™ does the job of sweetening, creaming and flavoring all in one.
Leave a comment below sharing your favorite way to warm up on a chilly autumn day!
- 1 cup all purpose flour
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter, room temperature
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1 large egg
- 1 tsp all purpose flour
- 2 small honeycrisp apples, cored and small diced
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/4 cup old fashioned rolled oats
- 1/4 cup unsalted butter, cold
- 3 tbsp unsalted butter
- 1/4 cup light brown sugar
- 2 tbsp heavy cream
- Pinch salt
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil, leaving two inches of foil to hang over two opposite sides of the pan. Set aside.
- In a medium sized bowl combine crust ingredients, flour, brown sugar and butter. Using two forks or your fingers, combine the ingredients until the mixture resembles coarse crumbs.
- Press mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned. Remove to a wire rack to cool.
- Meanwhile, in a mixing bowl, beat the cream cheese with the sugar until smooth, then beat in the egg, vanilla and flour. Beat until combined. Set aside.
- Dice apples and sprinkle with the sugar and spices. Toss until evenly coated. Set aside.
- Make streusel by placing all ingredients in a food processor and pulsing until the mixture resembles coarse crumbs. Set aside.
- Spread the cream cheese mixture on top of the baked crust, sprinkle on the spiced apples (pressing lightly into the cheesecake filling) and then sprinkle on the oat topping.
- Bake at 350 degrees F for 25-30 minutes, until center is set. Once fully baked, remove to a wire rack to cool.
- Place the butter in a deep microwave-safe bowl and heat on high for 30 seconds. Add the brown sugar, cream, and salt; stir to combine, and microwave on high 30 seconds more. Carefully remove, stir, and microwave on high another 15 seconds. Stir until smooth. Set aside to cool slightly.
- Drizzle the caramel sauce over top of the slightly cooled cheesecake bars and place in refrigerator to chill for approximately 2 hours, or overnight.
- Use the foil overhang to lift the bars out of the pan. Peel away the foil from the edges and use a sharp knife to cut into 16 bars and serve.
Adapted from Crazy for Crust